MAPP Impact

501C3 Non-profit founded by the makers of A Fine Line Movie

03/20/2026

The biggest growth move they made? Getting smaller.

Chef Reid Shilling () and Sara Quinteros (), founders of Cowbell Seafood & Oyster inside DC’s Union Market (), share how stepping away from a larger restaurant model led them to build something more focused and impactful.

Since that pivot, they’ve continued to grow in new ways, including launching the Chesapeake Oyster Cult.
�A $25 membership that unlocks $3 beers, plus access to exclusive events, early tickets, and oyster education along the way.

Photo credit: Rey Lopez

02/26/2026

Slow season isn’t just about cutting costs or waiting it out.
It’s an opportunity to step outside of hospitality and experience the world with fresh eyes.

Sometimes the most creative ideas don’t come from working harder inside your industry. They come from changing your perspective entirely.

Ishwariya Rajamohan FRSA began her career as an architect, moved into the world of pastry, and now coaches women across hospitality and other industries.

In this conversation, we talk about slow season as a moment for reflection, exploration, and recalibration. About what happens when you give yourself permission to look beyond the day to day and allow new influences to shape how you think, create, and lead.

In March she is launching Power Pose — a 6-month group coaching program for mid- and senior-level women leaders in male-dominated industries ready to break through barriers and advance their careers.

02/23/2026

4-5% more conversion happen from AI searches. For local restaurant businesses, AEO + SEO working together is a game changer.

People aren’t just searching anymore. They’re asking questions like:

Where can I get brunch near me?
Is there a restaurant open late tonight?
What’s the best place for gluten free dining in DC?

If your information is clear, consistent, and easy to understand, AI tools are more likely to surface your restaurant as the answer.

02/18/2026

Closing one chapter does not mean you are lost. It means you are transitioning.

In this conversation, Angela Nuhn (Angela Ahimsa), bestselling author and creator of Feed Your Chakras™, shares how to stay grounded and focused while moving from one business chapter into the next.

Angela’s work sits at the intersection of nutrition, energy alignment, and conscious living. Through the Feed Your Chakras™ series, she has built a holistic, multimedia framework blending the chakra system with modern wellness and practical plant-based nourishment.

Her bestselling book, The Parasite Purge, lays the foundation for this work, introducing the Four Pillars of Parasites, physical, environmental, emotional, and energetic, to address what blocks clarity, vitality, and self-actualization.

This conversation is about alignment as a strategy and why staying connected to your values matters most during periods of transition and growth.

02/17/2026

Black History Month is a time to honor the voices who have preserved, documented, and elevated Black foodways.

From Edna Lewis and Leah Chase, to Vertamae Smart-Grosvenor, Bryant Terry, and Jessica B. Harris, these authors use cookbooks to tell stories of place, migration, resilience, and identity.

Together, their work circles the globe, showing how the African Diaspora lives on through food.

The Contemporary African Kitchen represents the latest chapter in that lineage. Co-authored by James Beard Award–winning chef, Grammy and Tony Award recipient, and former chef-owner Alexander Smalls, alongside entrepreneur, cultural curator, and culinary ambassador Nina Oduro, the book brings African home cooking into the present moment through the voices of leading chefs across the continent.

Together, these authors show that the African Diaspora in food is not static. It evolves, travels, and continues to be told by new voices, building on the work of those who came before. Do you have any of these books in your collection?

02/16/2026

Cry Baby Creamery () looks like a lifestyle brand. It runs like a business built to scale.

Stephanie Diaz () explains how strong branding brings people in, but standards, systems, and visual training are what keep quality intact as you grow.

02/13/2026

Millions of pounds of chocolate are sold every Valentine’s Day, making it one of the most beloved traditions of the holiday.

Behind that sweet gesture is cacao, an ingredient with deep cultural roots and a rich history that spans centuries. Long before it became a Valentine’s staple, cacao was prized for its bitterness, complexity, and meaning.

even predicts that bitterness and depth will define 2026 dining trends, and it makes sense. We’re craving food with character and a story. Alongside that shift is a return to intentional ingredients. Where food comes from, how it’s processed, and why it’s on the table all matter.

Cacao is one example of how food is becoming more aligned, more honest, and more connected to purpose again.

Wishing you all a wonderful Valentine’s Day weekend. 💜

02/10/2026

Are you thinking about expanding your business in the next year or two? Did you ever think Uber Eats could help with that?

Stephanie Diaz, Head of Operations/Innovation at Cry Baby Creamery Miami, discusses how she uses Uber Eats for strategic growth and decision-making for her two new locations in West and South Kendall, Florida.

Stephanie is an award-winning pastry chef turned operations and innovation leader, with a deep-rooted passion for nostalgic, elevated desserts and a sharp eye for systems that scale. With an MBA in business, she brings structure and strategy to growth without compromising quality.

We talked about how Stephanie and the team at Fire Pit Hospitality approached expansion intentionally — how they knew where to grow, when to say yes, and how they’re protecting quality as they scale from one location to three.

This conversation is all about systems, standards, and staying true to what made the brand work in the first place.

🎥 Full interview dropping next week. Stay tuned.

02/09/2026

What’s your favorite Olympic winter sport? Ours is discovering the region’s best bites.

Here’s what we’d seek out if we were at the Milano–Cortina Olympics.

02/06/2026

Team New England or Team Seattle?

Chef Heather Earnhardt (), chef and owner of Tokeland Hotel () and The Wandering Goose (), is known for her Pacific Northwest razor clam chowder.

Chef Michele Ragussis (), Beat Bobby Flay winner, Food Network Star, and restaurateur, is known for her classic New England clam chowder.

Which bowl are you choosing for game day? 🏈🍲

02/05/2026

Want a sneak peek into how Chef thinks about food waste ?

Comment GREEN and we will send you her Rethinking Bi-Product Deck.

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http://mappimpact.org/

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